Maltose is a by-product of the enzymatic breakdown of starches.
Maltose, or malt sugar, is a disaccharide formed when two molecules of glucose bond together. It is produced when the enzyme amylase partially breaks down starch through a process known as hydrolysis. Maltose is commonly found in germinating grain seeds like barley and is a critical ingredient in beer production. It is also found in corn syrup and organic malt syrup, and is found naturally in some fruits and tubular vegetables like sweet potatoes. Though digestible in the general population, maltose should be eliminated from the diets of those suffering from congenital sucrase-isomaltase enzyme deficiency, a genetically based metabolic disease, and other disaccharide intolerances.
Instructions
Reducing Maltose in Your Diet
1. Talk with your doctor if you have long-term symptoms, including gas, flatulence, bloating, cramping and diarrhea. Frequently food intolerance symptoms can be confused with food allergies, and your doctor may conduct tests to deduce which it is. During the diagnostic period, you doctor may put you on an elimination diet, one in which specific foods are systematically avoided and then reintroduced. During the dieting period, he may suggest you maintain a . In the food journal, you should record what you eat, the portions, the time of day and what, if any, symptoms you experienced. If you notice a subtle mood change or if you experience no symptoms at all, record it in your journal.
2. Talk with a nutritionist. If you're diagnosed with a disaccharide intolerance or a metabolic disease that affects maltose digestion, your doctor will probably suggest a series of visits with a nutritionist. Although avoidance of maltose and suspect foods may ease your discomfort, elimination diets are used for diagnostic purposes and are usually not nutritionally balanced. While building a diet plan suited for your metabolic needs, the nutritionist will consider factors like height and weight, preexisting health conditions, likes and dislikes, dietary deficiencies and habits. Most importantly, your nutritionist can recommend substitutes for sweeteners for cravings you might have.
3. Purchase a nutritional guide that food by ingredient, minerals, sugars and type and components such as proteins, carbohydrates and fats. Make a master list of maltose-free foods for reference. Also, laminate a small reference card that you can carry in your wallet or purse. Foods high in maltose include ready-to-eat cereals and grains, sweet potatoes, processed foods with corn syrup, beer or malted beverages, dried fruits like apricots and pizza.
4. Find a support group with others who suffer from disaccharide intolerances. Some who battle disaccharide intolerances can feel punished or isolated by major dietary shifts. Talking with others who battle metabolic disease or intolerances, sharing stories and exchanging resources will help you to feel more in charge of your own diet and health. For parents of young children afflicted with metabolic disease, the support group can you cope with feelings of inadequacy and guilt. It can also offer parenting solutions to situational dilemmas where the child can't eat foods served at birthday parties or school gatherings.
Tags: metabolic disease, disaccharide intolerances, your doctor, breaks down, corn syrup, food journal, support group